Koshari Recipe

Koshari Recipe

SERVES: 6 persons

PREP TIME: 55 minutes

SERVES: 6 persons

PREP TIME: 55 minutes




  -Rice: half a kilo

- Macaroni: half a kilo (small size)

- Lentils built: half a kilo

- Homs: half a kilo (drenched the whole night)

- Tomato juice: 1 kg

- Onions: half a kilo

- Herring: Cup

- Vegetable oil: a cup and a half

- Garlic: 10 cloves (mashed)

- Salt, to taste

- Cumin: 2 tbsp (soft)

- Chop: a teaspoon


How to prepare?

  1. Cut onions into slices, then sprinkle with flour, salt and yeast in a quantity of oil, stirring constantly until golden and crispy.
  2. Put the onions on the oil well on kitchen paper to absorb excess fat.
  3. Pour the chickpeas in enough water, add a teaspoon of chopped garlic, salt and cumin.
  4. In a pot of boiled salted water, roast the pasta and its recipe, and then her heart with two tablespoons of onion oil so as not to stick.
  5. Bring the lentils, add salt and cumin, and 3 cloves of crushed garlic.
  6. Fry the vermicelli in a portion of the remaining oil, add the rice after washing with water and add a little salt and cumin.
  7. Sprinkle the garlic with salt and take a tablespoon and two tablespoons of oil and garlic, add tomato juice, salt and chopped garlic, then leave the sauce until thick.
  8. Pour 3 cups of chickpea water after boiling, add a teaspoon of chopped garlic with lemon juice, and let them cook for one minute on the fire to "make accuracy", then leave it aside.
  9. Combine the sauce with a teaspoon of half a teaspoon of ready-made sauce to boil one minute.
  10. Place the rice in the first serving dish, then half the lentils, then the pasta, then half the lentils, then a piece of reddish onions. Then, stir the chickpeas on the face of the dish.
  11.  Pour the koshiri hot and next to it small bowls of sauce, flour, onions and boiled chickpeas.
Chefs note: